Effect of feeding cows with unsaturated fatty acid sources on milk production, milk composition, milk fatty acid profile, and physicochemical and sensory characteristics of ice cream

Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt

Standard

Effect of feeding cows with unsaturated fatty acid sources on milk production, milk composition, milk fatty acid profile, and physicochemical and sensory characteristics of ice cream. / Vargas-Bello-pérez, Einar; Cancino-Padilla, Nathaly; Geldsetzer-Mendoza, Carolina; Vyhmeister, Stefanie; Morales, María Sol; Leskinen, Heidi; Romero, Jaime; Garnsworthy, Philip C.; Ibáñez, Rodrigo A.

I: Animals, Bind 9, Nr. 8, 568, 2019.

Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt

Harvard

Vargas-Bello-pérez, E, Cancino-Padilla, N, Geldsetzer-Mendoza, C, Vyhmeister, S, Morales, MS, Leskinen, H, Romero, J, Garnsworthy, PC & Ibáñez, RA 2019, 'Effect of feeding cows with unsaturated fatty acid sources on milk production, milk composition, milk fatty acid profile, and physicochemical and sensory characteristics of ice cream', Animals, bind 9, nr. 8, 568. https://doi.org/10.3390/ani9080568

APA

Vargas-Bello-pérez, E., Cancino-Padilla, N., Geldsetzer-Mendoza, C., Vyhmeister, S., Morales, M. S., Leskinen, H., Romero, J., Garnsworthy, P. C., & Ibáñez, R. A. (2019). Effect of feeding cows with unsaturated fatty acid sources on milk production, milk composition, milk fatty acid profile, and physicochemical and sensory characteristics of ice cream. Animals, 9(8), [568]. https://doi.org/10.3390/ani9080568

Vancouver

Vargas-Bello-pérez E, Cancino-Padilla N, Geldsetzer-Mendoza C, Vyhmeister S, Morales MS, Leskinen H o.a. Effect of feeding cows with unsaturated fatty acid sources on milk production, milk composition, milk fatty acid profile, and physicochemical and sensory characteristics of ice cream. Animals. 2019;9(8). 568. https://doi.org/10.3390/ani9080568

Author

Vargas-Bello-pérez, Einar ; Cancino-Padilla, Nathaly ; Geldsetzer-Mendoza, Carolina ; Vyhmeister, Stefanie ; Morales, María Sol ; Leskinen, Heidi ; Romero, Jaime ; Garnsworthy, Philip C. ; Ibáñez, Rodrigo A. / Effect of feeding cows with unsaturated fatty acid sources on milk production, milk composition, milk fatty acid profile, and physicochemical and sensory characteristics of ice cream. I: Animals. 2019 ; Bind 9, Nr. 8.

Bibtex

@article{af7fca5b63084675b8a365dc5f8a50c4,
title = "Effect of feeding cows with unsaturated fatty acid sources on milk production, milk composition, milk fatty acid profile, and physicochemical and sensory characteristics of ice cream",
abstract = "The objective of this study was to evaluate the effects of supplementation of dairy cows with different fatty acid sources (soybean oil (SO) and fish oil (FO)) on milk production, milk composition, milk fatty acid profile, and physicochemical and sensory characteristics of ice cream. During 63 days, fifteen Holstein cows averaging 198 ± 35 days in milk were assigned to three groups: control diet with no added lipid (n = 5 cows); and supplemented diets with SO (n = 5 cows; unrefined SO; 30 g/kg DM) or FO (n = 5 cows; FO from unrefined salmon oil; 30 g/kg DM). Milk production, milk fat, and milk protein were not affected by treatments. Saturated fatty acids in milk fat were decreased with SO and FO compared with control. C18:2 cis-9, cis-12 was increased with SO whereas C18:2 cis-9, trans-11, C20:3n-3, C20:3n-6, C20:5n-3, and C22:6n-3 were the highest with FO. Draw temperature and firmness were higher in SO compared to control and FO ice creams. Melting resistance was higher in FO compared with control and SO ice creams. Supplementation of cow diets with SO and FO did not have detrimental effects on milk production, or ice cream physicochemical and sensory characteristics.",
keywords = "Bioactive compounds, Dairy products, Fatty acids, Fish oil, Sensory properties, Soybean oil",
author = "Einar Vargas-Bello-p{\'e}rez and Nathaly Cancino-Padilla and Carolina Geldsetzer-Mendoza and Stefanie Vyhmeister and Morales, {Mar{\'i}a Sol} and Heidi Leskinen and Jaime Romero and Garnsworthy, {Philip C.} and Ib{\'a}{\~n}ez, {Rodrigo A.}",
year = "2019",
doi = "10.3390/ani9080568",
language = "English",
volume = "9",
journal = "Animals",
issn = "2076-2615",
publisher = "MDPI",
number = "8",

}

RIS

TY - JOUR

T1 - Effect of feeding cows with unsaturated fatty acid sources on milk production, milk composition, milk fatty acid profile, and physicochemical and sensory characteristics of ice cream

AU - Vargas-Bello-pérez, Einar

AU - Cancino-Padilla, Nathaly

AU - Geldsetzer-Mendoza, Carolina

AU - Vyhmeister, Stefanie

AU - Morales, María Sol

AU - Leskinen, Heidi

AU - Romero, Jaime

AU - Garnsworthy, Philip C.

AU - Ibáñez, Rodrigo A.

PY - 2019

Y1 - 2019

N2 - The objective of this study was to evaluate the effects of supplementation of dairy cows with different fatty acid sources (soybean oil (SO) and fish oil (FO)) on milk production, milk composition, milk fatty acid profile, and physicochemical and sensory characteristics of ice cream. During 63 days, fifteen Holstein cows averaging 198 ± 35 days in milk were assigned to three groups: control diet with no added lipid (n = 5 cows); and supplemented diets with SO (n = 5 cows; unrefined SO; 30 g/kg DM) or FO (n = 5 cows; FO from unrefined salmon oil; 30 g/kg DM). Milk production, milk fat, and milk protein were not affected by treatments. Saturated fatty acids in milk fat were decreased with SO and FO compared with control. C18:2 cis-9, cis-12 was increased with SO whereas C18:2 cis-9, trans-11, C20:3n-3, C20:3n-6, C20:5n-3, and C22:6n-3 were the highest with FO. Draw temperature and firmness were higher in SO compared to control and FO ice creams. Melting resistance was higher in FO compared with control and SO ice creams. Supplementation of cow diets with SO and FO did not have detrimental effects on milk production, or ice cream physicochemical and sensory characteristics.

AB - The objective of this study was to evaluate the effects of supplementation of dairy cows with different fatty acid sources (soybean oil (SO) and fish oil (FO)) on milk production, milk composition, milk fatty acid profile, and physicochemical and sensory characteristics of ice cream. During 63 days, fifteen Holstein cows averaging 198 ± 35 days in milk were assigned to three groups: control diet with no added lipid (n = 5 cows); and supplemented diets with SO (n = 5 cows; unrefined SO; 30 g/kg DM) or FO (n = 5 cows; FO from unrefined salmon oil; 30 g/kg DM). Milk production, milk fat, and milk protein were not affected by treatments. Saturated fatty acids in milk fat were decreased with SO and FO compared with control. C18:2 cis-9, cis-12 was increased with SO whereas C18:2 cis-9, trans-11, C20:3n-3, C20:3n-6, C20:5n-3, and C22:6n-3 were the highest with FO. Draw temperature and firmness were higher in SO compared to control and FO ice creams. Melting resistance was higher in FO compared with control and SO ice creams. Supplementation of cow diets with SO and FO did not have detrimental effects on milk production, or ice cream physicochemical and sensory characteristics.

KW - Bioactive compounds

KW - Dairy products

KW - Fatty acids

KW - Fish oil

KW - Sensory properties

KW - Soybean oil

U2 - 10.3390/ani9080568

DO - 10.3390/ani9080568

M3 - Journal article

C2 - 31426475

AN - SCOPUS:85073300773

VL - 9

JO - Animals

JF - Animals

SN - 2076-2615

IS - 8

M1 - 568

ER -

ID: 229441927